Delicate chocolate cakes with oil-custard cream Baileys. The biscuit
recipe is Irish, with the addition of dark beer (such as Guinness®)
and sour cream. Biscuit is soft and slightly moist with a pleasant
aroma. Beer is brought to a boil, so the alcohol content in the final
product is negligible. A very delicate cream, which is convenient to
decorate, keeps the shape well.
Dough
1 cup dark beer
200 g of butter
3/4 cup cocoa powder (without sugar)
2 cups of flour
2 cups of sugar
3/4 tsp soda
1/2 tsp. salt
2 eggs
2/3 cup sour cream
Cream
1 egg
200 g of sugar
1/2 cup of milk
300 g of butter
1 tbsp. spoon of Baileys liquor (can be replaced with cognac or rum)
1 tbsp. cocoa powder without sugar
Biscuit
Turn on the oven for 180 ° C and put the forms for the cupcakes with
paper inserts (recipe for 24 pieces).
In a saucepan bring the beer to a boil, add butter. When the oil
begins to melt, remove from heat and stir until the oil is completely
melted. Stir the cocoa powder. Lightly cool.
In a small bowl, mix the flour, sugar, soda and salt. In another bowl,
a little more, beat the eggs with sour cream mixer at low speed.
Gradually pour in the beer mixture, alternating with flour, in small
portions, continuing to beat until all is gone.
Distribute the dough into molds, filling them with 2/3 or 3/4
(depending on the size). Put in a preheated oven and oven for about 17
minutes, or until the wooden toothpick begins to go dry. When you open
the oven, the tops will fall off a bit. So it should be, the flat top
will be easier to decorate with cream.
Cream
In a saucepan (preferably with a heavy bottom), beat the egg with a
fork, mix with sugar and milk and put on moderate fire. Cook, often
stirring with a whisk, so as not to stick to the bottom. When it
starts to boil, stir and stir until thick (consistency of liquid
jelly). Remove from heat and cool completely (can be put for 30
minutes in the refrigerator).
Heat the butter, softened to room temperature, with a mixer until
light creamy. Beat for at least 5 minutes. Then, in parts, add the
cooled egg mixture, whilst continuing to beat. At the end, add bailys
and cocoa powder and whisk again to light lush mass. The cream should
be beaten for about 15 minutes in total to get the right consistency.
Cream in the refrigerator for an hour to make it dense and keep the
shape after the decoration. Put some of the cream in a culinary bag
with a nozzle (you can use a clean plastic bag for this purpose - cut
off the tip and insert the nozzle tightly from inside). Nozzle - with
denticles. Squeeze in a circle, finish in the center.